What is The Perch Kitchen & Tap's health inspection score?

The Perch Kitchen & Tap has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Perch Kitchen & Tap last inspected?

The Perch Kitchen & Tap was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Perch Kitchen & Tap have?

The Perch Kitchen & Tap has 13 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Perch Kitchen & Tap safe to eat at?

The Perch Kitchen & Tap has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

The Perch Kitchen & Tap

Name: The Perch Kitchen & Tap
Address: 1932 W DIVISION ST, Chicago, 60622
Rating: 72

1932 W DIVISION ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Wicker Park

Ranked #366 of 579 in Wicker Park

Improving

6 inspections

Last: Apr 24, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

2.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1932 W DIVISION ST, Chicago, IL 60622

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

Jul

Oct 2023

1 inspections

1 basic

Nov 2023

1 inspections

Nov

Apr 2024

1 inspections

2 intermediate

Apr 2025

2 inspections

5 high priority

1 intermediate

3 basic

Apr

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 Short Form Complaint

Apr 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

5 High1 Med3 Basic

9 total

39/100inspection score

−61 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK ON SERVICE LINE BLOCKED TRAY OF FOOD. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINK IS ACCESSIBLE AT ALL TIMES. FOOD EMPLOYEE REMOVED TRAY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK ON SERVICE LINE WITH NO SOAP. INSTRUCTED MANAGER TO PROVIDE SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK ON SERVICE LINE WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FOOD EMPLOYEE USING HAND SINK TO FILL JUG OF WATER. HAND WASHING SINKS MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FOOD EMPLOYEE WASHING DISHES IN HOT WATER DISH MACHINE WITH A FINAL UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE SURFACE TEMPERATURE OF UTENSILS REACHES A MINIMUM OF 160 F. TECHNICIAN SERVICED DISH MACHINE. PRIORITY VIOALTION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 SMALL FLIES THROUGHOUT FACILITY, INCLUDING BEHIND BAR AREA IN DISH AREA AND KITCHEN. OBSERVED 1 LIVE ROACH IN HANDWASHING SINK IN DINING ROOM AND 1 LIVE ROACH NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE STORAGE BIN AT BAR. INSTRUCTED MANAGER TO STORE WITH SCOOP HANDLE FACING UPWARD OR TO REMOVE SCOOP FROM ICE BIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE IN HOT WATER DISH MACHINE ON SITE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED HOT WATER THROUGHOUT FACILITY REACHES A MAXIMUM TEMPERATURE OF 94 F. INSTRUCTED MANAGER TO ENSURE HOT WATER HAS A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. HOT WATER RESTORED BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-030(C)

Base deductions−61 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 117 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 AND ABOVE. MANAGER DISCARDED 10 POUNDS OF CHICKEN ($60) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/4 GALLON OF HEAVY CREAM, 1 GALLON OF MILK, AND 3 POUNDS OF MASHED POTATOES. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH PREVIOUS VIOLATIONS.

Base deductions−10 pts

Nov 23

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY STORAGE AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE.

Base deductions−2 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK-IN COOLER TO BE IMPROPER: PASTA NOODLES 57.4F, AND GUACAMOLE 58.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Base deductions−5 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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